March 21, 2017
I don’t know why I have been so intimidated to make salsa at home! It was super easy and really good. This gave me a chance to finally use my Kitchen Aid food processor which was perfect for this recipe. I thank Ree Drummond aka The Pioneer Woman for this recipe which I know I will make again and again!
Restaurant Style Salsa
Two 10-ounce cans diced tomatoes and green chilies, ( Rotel )
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped red onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Place all ingredients in a food processor and pulse until desired consistency. Refrigerate at least an hour before serving.
This recipe makes a big batch I haven’t tried halving so I suggest sharing with a friend or in my case take some over to mom and dad.
March 14, 2017
My son a few weeks ago asked if I’d make chili when he came home for spring break from college. I told him probably not since I don’t like chili when it’s warm. Well Mother Nature had other plans and my boy lucked out. We went to bed to snow falling last night here in Virginia and I told him he’d get his request. Until today I hadn’t really found a recipe that I thought that’s it ! That’s the chili I’d make as my go to for my family. I was watching The Pioneer Woman the other day and thought I’d give hers a try but knew I’d have to make some alterations. Only my husband, my son and myself eat chili in my house, (my daughter wants no part) and all three of us really liked it.
Adapted from Ree’s Simple Perfect Chili
2 pounds lean ground beef
2 cloves garlic minced
1 small onion chopped
2 8 ounce cans tomato sauce
1 6 ounce can tomato paste
1 14.5 ounce can beef broth
1/2 can beer
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 15 ounce can pinto beans drained and rinsed
1 15 ounce can small red beans drained and rinsed
shredded cheddar cheese
Brown ground beef onion and garlic in large pot. Drain any excess fat. Add the next eleven ingredients mixing well. Cover and simmer for an hour over low heat. Serve with toppings of choice.
February 22, 2017
Plain Chicken is a blog I follow and I’m constantly pinning her recipes to try. This recipe may be my favorite I’ve tried so far. It’s her Amazing Grilled Chicken Marinade. Let me tell you it IS amazing! This has been my go to since trying it when I want grilled chicken breasts or tenderloins. I know you’re thinking it’s February and you’re grilling chicken? Here in Virginia it’s been more like spring than winter so when the hubby said he’d grill for me this was the first thing that came to mind.
Amazing Grilled Chicken Marinade
From: Plain Chicken
1/4 cider vinegar
3 tablespoons Dijon mustard
3 cloves minced garlic
2 tablespoons lime juice
1 1/2 tablespoons lemon juice
1/2 cup light brown sugar
1 1/2 teaspoon salt
4 tablespoons olive oil
1/4 teaspoon pepper
6 boneless skinless chicken breast halves or 12-16 chicken tenderloins, whatever you prefer
Place chicken in Ziploc bag. Whisk together the vinegar, mustard, garlic, lime & lemon juice, brown sugar, salt, olive oil, and pepper. Pour over chicken and refrigerate overnight.
So juicy and so flavorful give it a try I know you’ll think it’s amazing too.
February 21, 2017
In a lot of ways I’m nothing like my mother and in some ways I am A LOT like her. One thing we share is a love for recipes and cooking. She used to have tons and tons of cookbooks, magazines, and clippings of recipes to try. Much like her even with Pinterest I still have all those cookbooks, magazines, clippings and in my case printouts from websites that I would file away to try later. The other day while going thru that old recipe file box I found this recipe I printed in 2009 from of course my trusty Taste of Home. Oh and yes I said 2009! I’ve never tried it so I thought yeah 8 years was long enough. Plus, I had everything on hand and was looking to use up some ground turkey in the fridge.
(adapted from Taste of Home)
16 ounces elbow macaroni
1 pound ground beef ( I used ground turkey)
1/2 cup chopped onion
1 can 14 1/2 ounces diced tomatoes, undrained
(I used Del Monte diced tomatoes with Zesty Mild Green Chilies)
1 can Campbell’s Tomato Soup 10 3/4 ounces
1 can 8 ounces tomato sauce
1/4 cup taco seasoning
Shredded Cheddar Cheese
Light Sour Cream (optional)
Cook macaroni according to package directions. Spray a large pot with a little cooking spray and cook the ground turkey and onion until no longer pink. (If using ground beef you more than likely will need to drain off the excess fat). Stir in tomatoes, soup, tomato sauce, and taco seasoning. Bring to a boil and reduce heat. Simmer uncovered 8-10 minutes or until thickened. Add your cooked macaroni into the meat mixture and heat thru. Sprinkle with cheddar cheese.
*I love sour cream on my tacos so I thought I’d add a dollop on top and try it out. It was pretty good.
Linking up with:
Create Link Inspire
Lou Lou Girls
Show and Tell @ Eighteen25
Hearth and Soul Link Party
Inspire Me Monday
Two Cups Tuesdays
February 7, 2017
I have seen many versions of these little gems. So I just used what I liked from the recipes I’ve seen to make my version.
Ham and Cheese Sliders
Martin’s Potato Dinner Rolls
1 package thin sliced ham I’ve used Red Eye (also called Country Ham) or VA Baked Ham
12 slices provolone cheese
1 stick butter, melted
1 teaspoon Worcestershire sauce
1 1/2 teaspoon Dijon mustard
1 teaspoon onion powder
1 tablespoon poppy seeds
Melt the butter and mix in the Worcestershire Sauce, Dijon, onion powder and poppy seeds. Brush over rolls, sometimes I’ll brush a little on the inside of the roll tops as well. Cover with foil and refrigerate 6-8 hours or overnight. Bake covered in a 350 degree preheated oven for 15 minutes. Uncover and bake another 5.
These are so good and great when you are feeding a group of people because they are so easy to throw together and you do them ahead of time ! I usually do a batch of country ham and the other the Virginia baked ham. The hubs will only eat the ones with the country ham. Sometimes it’s just too much sodium for me! They are good leftover the next day, but it’s rare I have any left. I do this as well for breakfast with some slight variations. I’ll share that another day!
Linking with :
Create Link Inspire
February 1, 2017
Everyone in my house loves this Teriyaki Chicken Thighs recipe and I think you will too.
12 boneless skinless chicken thighs
1/2 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
3/4 teaspoon garlic, minced
Can of water chestnuts, drained (optional)
4 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In the crock-pot mix the sugar, soy sauce, vinegar, ginger and garlic. Add the chicken thighs and turn to coat. Sprinkle with pepper. Add your can of water chestnuts here if desired, I like the crunch they add. Cook your thighs on low for 6 hours. Remove the thighs to a platter and cover with foil to keep warm. Mix the water and cornstarch. Drain the juices into a saucepan and add the cornstarch slurry. Bring to a boil and whisk until thickened. Pour the teriyaki sauce over the chicken thighs and serve over hot cooked rice.
I have a Ninja Cooking System that I purchased off QVC. QVC had the best price and I was able to pay on their easy pay program and break up the payments. Score! I love the Ninja for recipes like this one because I literally do it all in the crock-pot. I added the cornstarch slurry straight into the crock and switched the system from slow cooker to stove top to make the sauce. No extra pan to worry about cleaning. Another nice feature is the timer you can set for how long you want your food to cook. I didn’t get home from work before the six hour mark and the Ninja just went into a hold warm mode.
Linking with :
Whatcha Crockin’ Wednesday
I’ve been pinning a lot of recipes that are on the lighter side lately. Desserts can be so tasteless when you try to make them a lighter version. I have to say these Weight Watchers inspired Lemon Cupcakes are pretty good. They don’t taste like cardboard, there isn’t a bad aftertaste and they are very moist even with omitting the oil and the eggs. With 3 simple ingredients that makes them even better.
Three Ingredient Lemon Cake Muffins
1 box lemon cake mix
1 cup water
1 100 calorie lemon flavored yogurt
Line 2 muffin/cupcake tins with cupcake liners and fill 1/2 full. Bake in a preheated 350 degree oven for 15-22 minutes.